Pastrami Slow Cooker Recipe (Guide)

Ah, pastrami-the savory, smoky, melt-in-your-mouth meat that has graced countless deli counters and sandwich plates. But let’s be honest, making it at home can seem a bit intimidating. Between brining, seasoning, and the hours-long smoking process, many of us think homemade pastrami is a culinary Everest. Well, breathe a sigh of relief, because the slow cooker is here to save the day.

Using a slow cooker allows you to skip the smoking hassle while still achieving that tender, flavorful, and beautifully spiced pastrami. Imagine walking into your kitchen after a busy day to find a pot of succulent, aromatic meat ready to slice and serve. It’s not just convenient-it’s downright luxurious. In this guide, we’ll break down every step, share clever swaps, and sprinkle in tips and customization ideas to make your slow cooker pastrami uniquely yours.

Pastrami Slow Cooker Recipe

Making pastrami in a slow cooker is all about layering flavors and letting time work its magic. The result is a juicy, tender masterpiece that you can slice thick for sandwiches, serve with mustard, or even chop for a hearty salad or pasta.

This recipe captures the classic pastrami taste with spices like black pepper, coriander, and garlic, while keeping preparation simple and stress-free. Think of it as the ultimate blend of deli tradition and modern convenience.

Ingredient List

Here’s what you’ll need for the slow cooker pastrami:

• Beef brisket (3-4 pounds, preferably flat cut for even cooking)
• Kosher salt (½ cup)
• Brown sugar (¼ cup)
• Black pepper (2 tablespoons, freshly cracked)
• Coriander seeds (2 tablespoons, slightly crushed)
• Paprika (2 tablespoons, smoked or sweet depending on preference)
• Garlic powder (1 tablespoon)
• Onion powder (1 tablespoon)
• Cayenne pepper (optional, ½ teaspoon for a slight kick)
• Mustard seeds (1 tablespoon)
• Water or beef broth (1 cup, for the slow cooker base)
• Liquid smoke (optional, 1 teaspoon for added smoky depth)

Pro tip: Freshly cracking and lightly toasting your spices before using can dramatically elevate the flavor.

Instruction Guide

Follow these step-by-step instructions for a flawless slow cooker pastrami:

1. Brine The Brisket (Optional But Recommended)

   • Mix ½ cup kosher salt with ¼ cup brown sugar in 4 cups of water.
   • Submerge the brisket and refrigerate for 12-24 hours. This ensures tenderness and enhances flavor.

2. Prepare The Spice Rub

   • Combine black pepper, coriander, paprika, garlic powder, onion powder, cayenne (if using), and mustard seeds in a bowl.
   • Rub the mixture generously over the brisket, pressing it into the meat to adhere.

3. Set Up The Slow Cooker

   • Pour 1 cup of beef broth or water into the slow cooker.
   • Place the seasoned brisket inside. If desired, add a teaspoon of liquid smoke to the broth for extra smoky notes.

4. Cook Low And Slow

   • Cover and cook on low for 8-10 hours, or until the meat is fork-tender.
   • Avoid lifting the lid frequently-every peek can increase cooking time.

5. Finish And Rest

   • Remove the brisket and let it rest for 10-15 minutes before slicing.
   • Slice thinly against the grain for sandwiches, or thick for hearty platters.

Ingredient Swaps

Don’t have some of the ingredients? No problem! Here’s how you can adjust:

• Beef Brisket: Chuck roast can work in a pinch, though brisket gives the classic pastrami texture.
• Kosher Salt: Sea salt works, but adjust quantities as it’s finer.
• Beef Broth: Chicken or vegetable broth works, though flavor will vary slightly.
• Spices: Feel free to experiment with smoked paprika, fennel seeds, or even a touch of clove for a unique twist.

Helpful Tips

• Patience is key: Low and slow ensures tenderness-resist the temptation to turn up the heat.
• Spice toast: Lightly toast coriander and mustard seeds to release oils and enhance aroma.
• Storage: Leftover pastrami keeps well in the fridge for up to 5 days and freezes beautifully.
• Serving idea: Heat slices in a skillet for a few minutes to revive that fresh-cooked aroma before sandwiches.

Customization Ideas

Make this pastrami truly yours:

• Sweet twist: Add maple syrup or honey to the spice rub for a subtle glaze.
• Spicy kick: Increase cayenne or add crushed red pepper flakes for heat.
• Herbal hint: Fresh thyme or rosemary in the slow cooker base can add depth.
• Sandwich heaven: Layer with Swiss cheese, pickles, and Dijon mustard for a classic deli experience.
• Asian fusion: Incorporate soy sauce, ginger, and five-spice powder for a unique flavor profile.

FAQs

What Cut Of Meat Is Best For A Pastrami Slow Cooker Recipe?

Beef brisket is the traditional and most commonly used cut for pastrami in slow cooker recipes. Its marbling and texture make it ideal for the long, moist cooking process.

Do I Need To Brine The Brisket Before Cooking Pastrami In A Slow Cooker?

Yes, brining is an essential step in making authentic pastrami. A brine with salt, sugar, and spices helps tenderize the meat and infuses flavor. The brisket is typically brined for 5 to 7 days before slow cooking.

What Spices Are Used In A Pastrami Slow Cooker Recipe?

Traditional pastrami spice rubs include black pepper, coriander, mustard seeds, garlic, paprika, and sometimes crushed red pepper. These spices are applied after brining and before slow cooking.

How Long Does It Take To Cook Pastrami In A Slow Cooker?

Cooking time depends on the brisket size, but typically it takes 8 to 10 hours on low heat or 5 to 6 hours on high heat to achieve tender, flavorful pastrami.

Should I Sear The Brisket Before Placing It In The Slow Cooker?

Searing the brisket before slow cooking is recommended. It enhances flavor by caramelizing the spice rub and adds a smoky depth to the finished pastrami.

Do I Need To Add Liquid To The Slow Cooker When Making Pastrami?

Yes, adding a small amount of liquid such as beef broth, water, or beer prevents the meat from drying out and creates steam to aid in tenderizing the brisket.

Can I Make Pastrami In A Slow Cooker Without Smoking It?

Yes, while traditional pastrami is smoked, the slow cooker version substitutes long, moist heat to create tenderness and relies on spice rubs to provide flavor. Liquid smoke can be added for a smoky taste.

How Do I Slice Pastrami After It Cooks In The Slow Cooker?

Let the brisket rest for at least 15 minutes after cooking, then slice it thinly against the grain. This ensures maximum tenderness and the classic pastrami texture.

How Can I Serve Pastrami Made In A Slow Cooker?

Pastrami can be served hot or cold. Common serving options include classic deli-style sandwiches with rye bread, mustard, and pickles, or as a topping for salads, hash, and pasta dishes.

How Should Leftover Slow Cooker Pastrami Be Stored?

Store leftover pastrami in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat gently to preserve moisture and flavor.